Food52 Review: People use many things to liven up traditional potato salad, and the best just may be the addition of fresh pesto. The lemony, nutty, basil paste adds a delicious, pungent bite to a simple starch. Grilling the potatoes allows them to form a crispness that lends a needed texture to the dish, while the mayo keeps it moist. (Allow the potatoes to cool slightly, but not completely, before adding the mayo and pesto concoction.) Consider adding green beans, apples and chicken to make it a main dish, or serve as-is for a unique potato side dish. - 0BrooklynEats0

Serves 4-6

Pesto-Mayo Dressing

2 lemons

1 1/2cups extra virgin olive oil

1/2cup mayonnaise

1/2cup pine nuts

5-6cups fresh basil

3 cloves garlic

1cup fresh grated Parmesan

1dash salt

1pinch black pepper

Combine pine nuts, basil, garlic, and parmesan in a food processor.

Drizzle in 1 1/2 cups of olive oil until the pine nuts, basil, garlic, parmesan, and olive oil have become a smooth (though textured!) pesto.

Add salt and pepper to the pesto to taste.

In a bowl, squeeze the juice from 2 lemons.

Add 1/2 cup mayonnaise and about 2-3 heaping tbsp of the freshly made pesto to the lemon juice and whisk to combine.

Back with results. The dressing is great. And the one reason I'm not so reliable for the "test kitchen" is that I always tweak, add or improvise - rather than faithfully follow the recipe. To your ingredients, I added grilled chicken, grilled veggies (red pepper, shallot, jalapeño) -- for a very satisfying single-dish meal. Didn't even bother with a salad. An easy no-fuss meal.